Cream Cheese Cranberry Muffins

Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty. They are light and tasty, and they freeze very well.

Yield

2 dozen

Muffin Ingredients

1 cup butter, room temperature
1 (8 ounces) package cream cheese, room temperature
1 1/2 cups granulated (white) sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans

Drizzle Ingredients

2 cups confectioners' (powdered) sugar
3 tablespoons 2% milk

Directions

Preheat oven to 350°F (177°C). Prepare muffin pans by placing 24 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill prepared baking cups three-fourths full.

Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire cooling racks.

If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes/batch

Nutritional Information

Amount per serving (1 each): Calories 105, Fat 6 g (Saturated Fat 3 g), Cholesterol 46 mg, Sodium 113 mg, Carbohydrate 10 g, Fiber 1 g, Protein 3 g.

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